CHEDDAR CHEESE CORNBREAD
Make and share this Cheddar Cheese Cornbread recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F.
- Generously butter an 8 inch square baking pan.
- In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
- Mix in the buttermilk, eggs and melted butter.
- Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
- Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
- Let cool slightly in pan before serving.
CHEDDAR CORNBREAD
This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
BROCCOLI CHEDDAR CORNBREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
- In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
- Bake in oven until golden, 30 minutes.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEDDAR DILL CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large pieces
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEESE CORNBREAD
This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
- Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
- Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.
CHEESE-AND-CHIVE CORNBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
- Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
CHEDDAR SKILLET CORNBREAD
Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 1 loaf (12 wedges).
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.
Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
CHIVE-CHEESE CORNBREAD
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia
Provided by Taste of Home
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
JALAPENO AND CHEDDAR CORNBREAD
Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
- In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
- Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
- Stir in the melted butter.
- Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
- Remove from oven and let cool in pan 15 minutes then cool on wire rack.
Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7
CHEDDAR CORNBREAD
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
- Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
- Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g
CHEDDAR-BUTTERMILK CORN BREAD
Categories Bread Cheese Side Bake Cheddar Cornmeal Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8x8-inch bread
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)
CHEESY CORN BREAD
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Time 35m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.
LUCINDA'S CHEDDAR CORNBREAD
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos; and you can even switch the cheese for a different one.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
- Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.
CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)
A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH
Provided by ChefDLH
Categories Quick Breads
Time 1h5m
Yield 1 piece of cornbread, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
- Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
- Serve warm or at room temperature.
COURGETTE & CHEDDAR CORNBREAD
Enjoy this cheesy cornbread with a spicy chilli, or toasted and topped with poached eggs and grilled tomatoes for breakfast
Provided by Janine Ratcliffe
Categories Side dish
Time 50m
Yield Cuts into 10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a 900g loaf tin and line with a wide strip of baking parchment. Mix the flour, polenta and baking powder in a bowl with 1 tsp of salt.
- Whisk the eggs, milk and melted butter in a jug. Pour into the dry ingredients and mix together. Stir in the cheese and courgettes. It will be quite runny at this stage but don't worry, as the polenta gradually swells and soaks up the liquid in the oven.
- Pour into the prepared loaf tin and bake for 15 mins, then turn the oven down to 200C/180C fan/gas 6 and cook for another 25-30 mins or until a skewer inserted in the middle of the loaf comes out clean (you can cover the top loosely with foil if starts to get dark too quickly).
- Leave to cool completely in the tin, then turn out and slice.
Nutrition Facts : Calories 224 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
CHEDDAR BUTTERMILK CORNBREAD
This is a delicious cornbread! I don't like mine too sweet, so feel free to add more sugar. You can also add chives, jalapenos, scallions, thyme or anything else you desire! Making these as muffins works good too. This is adapted from a recipe in Bon Appetit magazine, Dec. 2002. I am on a mission to get rid of all of my food mags and put the recipes I like on Zaar. Wish me luck! LOL
Provided by Scoutie
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Butter 8x8 baking dish.
- Sautee corn until lightly brown, set aside.
- Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
- Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
- Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
- Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
- (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).
Nutrition Facts : Calories 860.9, Fat 50.1, SaturatedFat 30.1, Cholesterol 239.7, Sodium 1640.3, Carbohydrate 76.1, Fiber 4.2, Sugar 19, Protein 29.9
CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
Provided by Rita1652
Categories Quick Breads
Time 30m
Yield 8-10 wedges
Number Of Ingredients 10
Steps:
- Mix corn meal, flour sugar, baking powder and salt.
- Cut in oil till crumbly.
- Mix in jalapeno and cheese.
- Mix in egg and milk till just blended do not over mix.
- Pour batter into a greased hot cast iron pan.
- Bake in a preheated oven 400 degrees for 20 minutes.
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